DRIZZLE FOR BUNDT CAKE RECIPES
DRIZZLE BUNDT CAKE | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Generously grease a 2-litre bundt tin with butter.
- Place the sugar, flour, baking powder, butter, yoghurt and tahini into a food processor. Crack in the eggs, squeeze in all the citrus juice and blitz until smooth.
- Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then give the tin a jiggle to level out the mixture. Bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
- Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
- To make the amazing drizzle, halve the pomegranate and squeeze 30ml of juice through a sieve into a jug, then squeeze in 30ml of lime juice. Pour into a bowl with the rosewater, then stir in the icing sugar to give you a thick drizzling consistency.
- Smash up the pistachios in a pestle and mortar into a mix of random small chunks and lovely dust.
- Pour the drizzle over the cooled cake, letting it drip down the sides. Slice, and serve with a sprinkling of pistachio dust.
Nutrition Facts : Calories 352 calories, FatContent 18.2 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 44.4 g carbohydrate, SugarContent 33.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.1 g fibre
BUNDT CAKE RECIPES | BBC GOOD FOOD
Make a bundt cake for the ultimate centrepiece dessert. Choose from a range of flavours for this classic ring-shaped sweet treat.
Provided by Good Food team
Number Of Ingredients 1
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